Grilled Chicken with Rosemary-Infused Fig and Port Reduction

Begin by marinating the chicken breasts in a mixture of olive oil, minced garlic, chopped fresh rosemary, salt, and pepper for at least 30 minutes.

In a saucepan, combine dried figs, port wine, and a sprig of rosemary, then simmer over low heat until the figs are soft and the mixture thickens, about 15 minutes.

Remove the rosemary sprig and blend the fig mixture until smooth, then set aside. Preheat your grill to medium-high heat.

Grill the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

While the chicken is grilling, prepare the goat cheese polenta by cooking polenta according to package instructions, then stirring in crumbled goat cheese and a splash of cream for added richness.

In a separate pan, sauté asparagus in olive oil with a pinch of salt until tender, about 5 minutes. To serve, place the grilled chicken on a plate, drizzle with the fig and port reduction, and serve alongside the creamy goat cheese polenta and sautéed asparagus for a complete meal.